Study on preparation of jelly using low-melting-point agar products
Agar is a major colloidal raw material for the production of jelly.Ordinary agar is heated to above 90 ℃ to dissolve and is not convenient to use in jelly production.In this paper,low-melting agar was used instead of ordinary agar,and combined with other food colloid as the jelly samples.The sensory test and texture analysis were carried out,and the feasibility of using low melting point agar for the production of jelly was studied as well.The optimal hydrocolloid formulations was composed oflow melting-point agar (0.60％),konjac gum (0.40％),Kappacarrageenan (0.16％),Iota-carrageenan (0.50％)and high ester pectin (0.60％).By using this formula,both of two low melting agars (i.e.,carboxymethyl agar and heat denatured agar) could be used to yield jelly samples with sensory index and structure characteristicssimilar to commercial jelly products.The results indicate that low-meltingpoint agars are good raw material for jelly production,which provide a reference for innovating jelly production and improving jelly quality.
low melting point agarmixturejellysensory evaluationtexture
国家科技期刊平台
NSTL
万方数据
维普
